Biscoff Cake with Cookie Butter Buttercream
, Updated Oct 27, 2026
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This easy Biscoff cake recipe is heaven on a plate! Two tender, moist all-in-one sponge layers made with crushed Biscoff cookies, sandwiched and frosted with a silky cookie butter buttercream and finished with a Biscoff drip. Lotus Biscoff lovers, rejoice!
Ever wanted to make homemade Biscoff cookies? Try my recipe – you won’t believe how easy and delicious they are!
We’re all a little Biscoff-obsessed at Supergolden Bakes HQ, so when my daughter asked for a Lotus Biscoff layer cake for her birthday, I was only too happy to oblige. Judging by your comments, it has become a go-to birthday cake for many of you too!
Are you ready to bake the BEST (and easiest!) cookie butter cake?
An Easy All-in-One Biscoff Cake
If layer cakes scare you, try my super easy Biscoff Traybake!
↓ For the full ingredients and detailed method, jump to the recipe card.
This cake uses the usual suspects – flour, sugar, baking powder, baking soda, butter, eggs and milk. I use soft light brown sugar in the batter to enhance the toasty caramel flavor that makes Lotus Biscoff cookies so irresistible – or you can use half soft brown sugar and half superfine (caster) sugar.
I also add Biscoff cookie crumbs right into the batter – because you can never have too much Biscoff, am I right? Their flavor is quite subtle, but they add a lovely warm, spiced note to the sponge.
Since this cake uses the all-in-one method (so easy!), all your ingredients need to be at room temperature so they blend together smoothly.
You know how cake batter sometimes splits and looks curdled? That’s usually because one of the ingredients is cold and doesn’t play well with the others!
You can use softened unsalted butter or a baking spread (such as Stork in the UK) in the cake. A baking spread is a little cheaper and makes lovely moist sponge cakes.
Useful Tools
- Digital scales – I weigh everything when I bake; it’s the easiest way to get consistent results.
- Measuring spoons
- Straight-sided 8-inch (20cm) cake pans – deep pans with straight sides give you neat, even layers.
- Cake leveler – very useful for getting perfectly flat layers.
- Offset spatula – for smoothing the buttercream and spreading the Biscoff drip.
- Piping tips and piping bags for the buttercream swirls.
- Squeeze bottle (optional) – makes the Biscoff drip easier to control.
Biscoff Buttercream
I decided to use a simple American buttercream for this cake – softened unsalted butter, powdered sugar (icing sugar), smooth Biscoff spread (cookie butter), a little vanilla extract and a good pinch of salt. I know it sounds strange, but sea salt really enhances the flavor of the buttercream!
It’s such an easy, light and positively dreamy buttercream that I had to stop myself from eating it straight out of the bowl…
A word of warning… You might be tempted to use a baking spread for the buttercream after using it in the cake. Don’t do it – it’s salted and won’t hold peaks. Use a good-quality butter with a high fat content, such as Kerrygold or Lurpak.
Baker’s tip
Smooth, Silky Buttercream Every Time
If your buttercream looks lumpy or split, the butter was most likely too cold – both the butter and the Biscoff spread need to be properly soft. Keep beating for a few more minutes and it should come together; a teaspoon or two of hot water helps too. Want an extra-thick coat of frosting plus lots of piped swirls? Make one and a half times the buttercream.
Assembling and Decorating
I usually go for towering three- and four-layer cakes, but this time I wanted something a bit easier. This recipe makes a two-layer Biscoff cake using two 8-inch (20cm) cake pans, but you can turn it into a three- or four-layer cake by using 6-inch (15cm) cake pans instead.
Two layers also make the cake easier to store and transport.
You might need to level your cake layers before assembling – this is easily done using a cake leveler or a serrated knife. Any offcuts are a baker’s perk – they give you a chance to taste the cake, which can only be a good thing!
Once your layers are level, pipe the buttercream over the bottom layer – there’s enough for a generous filling plus enough to frost and decorate the cake.
I love a drip cake, so I melted a little Biscoff spread in the microwave to create a pretty drip effect. It also adds tons more flavor, of course!
Start by adding a drip around the edge of the cake, encouraging it to slowly drip down the sides, then spread the rest over the top of the cake using an offset spatula.
Pipe the remaining buttercream over the cake (I used my favorite large star tip and grippy piping bags) and decorate with Lotus Biscoff cookies.
What readers say
“Made this for my father’s birthday and it went down amazing! Very tasty cake and looks fabulous, such yummy buttercream and sponge and was surprisingly easy to make!”
★★★★★ Melissa
Biscoff Cake Tips and FAQs
Yes. You can use half soft brown sugar and half superfine (caster) sugar, or swap the light brown sugar for dark brown sugar or Demerara sugar – the flavor will be a little different. You can also use granulated sugar or superfine (caster) sugar.
Yes – use self-rising flour (self-raising flour) and leave out the baking powder, as it already has a raising agent mixed in.
Yes, you can bake the cake layers up to two days ahead. Once they are completely cool, wrap each one in plastic wrap (clingfilm) and store at room temperature – don’t stack them.
The finished cake will keep at room temperature in a cake container for up to three days. If the weather is really warm, keep it somewhere cool or in the fridge, and let it come back to room temperature before serving. If you are making it the day before, add the Biscoff cookies just before serving so they stay crisp.
Yes – a food processor works well. Pulse the dry ingredients with the butter first, then add the remaining ingredients and blitz until the batter is smooth.
Yes. Two 9-inch (23cm) pans will work, but the layers will be thinner, so start checking them a few minutes early. For a taller three- or four-layer cake, use 6-inch (15cm) pans. You can also bake it as a sheet cake in a 9×13-inch pan for about 30–35 minutes, until a skewer comes out clean – or try my Biscoff Cake Traybake.
Yes, buttermilk works well in place of the whole milk.
You can use the easy Swiss meringue buttercream from my Salted Caramel Cake, replacing the caramel with Biscoff spread.
Other brands of cookie butter work well in this cake – Trader Joe’s Speculoos Cookie Butter is a great alternative. A little speculoos spice mix will also boost the flavor of the cake.
Yes – for a dairy-free and egg-free version, follow my Vegan Biscoff Cake recipe.
For cupcakes, use my Biscoff Cupcakes recipe – it is written for cupcake quantities and baking times.
You’ll Also Love…
- Biscoff Cake Traybake: All the flavor of this layer cake with none of the stacking. Just bake, frost and slice – perfect for parties and bake sales.
- Biscoff Loaf Cake: A simple loaf cake you can whip up any day of the week. It’s lovely with a cup of coffee.
- Biscoff Cupcakes: Little cakes topped with swirls of cookie butter frosting. Great for birthdays and bake sales when you don’t want to slice a big cake.
- Biscoff Cheesecake (No Bake): A creamy showstopper on a crunchy Biscoff base. Ideal when you don’t want to turn the oven on.
- Lotus Biscoff Brownies: Rich chocolate brownies with a Biscoff twist. They disappear fast!
- Air Fryer Biscoff Cake: Yes, you can bake a Biscoff cake in the air fryer! Handy when you don’t want to heat up the big oven.
- Biscoff Chocolate Biscuit Cake: A no-bake chocolate fridge cake packed with Biscoff cookies. So easy to make ahead.
👉 Please leave a comment and rating if you try this Biscoff Cake recipe, follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations!
Biscoff Cake with Cookie Butter Buttercream
Video
Equipment
Ingredients
For the cake
- 2 ¾ cups (350g) all-purpose flour (= plain flour)
- 1 ⅔ cups (330g) light brown sugar (= soft brown sugar)
- 6 Biscoff cookies ground to a powder (optional)
- 1 tbsp baking powder
- 1 tsp baking soda (= bicarbonate of soda)
- ½ tsp speculoos spice (optional)
- ¾ cup + 2 tbsp (200g) unsalted butter softened (or a baking spread such as Stork)
- 3 large eggs
- ¾ cup + 2 tbsp (200ml) whole milk
- 1 tsp vanilla extract
Biscoff Buttercream
- 1 ⅓ cups (300g) Biscoff spread smooth
- 2 sticks (230g) unsalted butter room temperature
- 2 ½ cups (300g) powdered sugar (= icing sugar)
- 3 tbsp hot water as needed – add with caution
- 1 tsp vanilla extract
- 1 generous pinch sea salt
To decorate
- 8 Biscoff cookies
- 3 tbsp smooth Biscoff spread (remaining spread from jar used in buttercream)
Instructions
Make the cake
- Preheat the oven to 350°F (180°C). Grease and line two 8-inch (20cm) cake pans (tins), or spray them with cake release. For a taller cake, use three or four 6-inch (15cm) pans instead.
- Add the flour, sugar, cookie crumbs, baking powder, baking soda and speculoos spice (if using) to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Mix to combine.2 ¾ cups (350g) all-purpose flour, 1 ⅔ cups (330g) light brown sugar, 6 Biscoff cookies, 1 tbsp baking powder, 1 tsp baking soda, ½ tsp speculoos spice
- Add all the remaining ingredients – butter, eggs, milk and vanilla extract – and beat together on low speed at first, increasing the speed as the ingredients combine.¾ cup + 2 tbsp (200g) unsalted butter, 3 large eggs, ¾ cup + 2 tbsp (200ml) whole milk, 1 tsp vanilla extract
- Stop the mixer and scrape the bottom and sides of the bowl with a spatula, then mix again until the batter is completely smooth.
- Divide the batter between the prepared pans and level the tops.
- Bake for 30–35 minutes, until a skewer inserted in the center comes out clean (ovens vary, so start checking at 28 minutes). Leave to cool in the pans for 10 minutes, then carefully turn out onto a wire rack. Cool completely before frosting.
Make the buttercream
- Put the Biscoff spread, butter (both need to be at room temperature), vanilla extract and salt in a bowl or the bowl of your stand mixer. Beat together until smooth.1 ⅓ cups (300g) Biscoff spread, 2 sticks (230g) unsalted butter, 1 tsp vanilla extract, 1 generous pinch sea salt
- Gradually add the powdered sugar, beating on low speed at first so it doesn’t shower you with a cloud of sugar. Continue to beat until completely smooth and forming peaks, adding a little of the hot water if needed.2 ½ cups (300g) powdered sugar, 3 tbsp hot water
Assemble the cake
- Transfer the buttercream to a large piping bag fitted with a star tip.
- Add a generous amount of frosting to the bottom cake layer and smooth. Top with the second layer and repeat.
- Smooth the frosting over the top and sides of the cake. You can leave the cake showing through for a ‘naked’ cake look, or apply a crumb coat, chill the cake, then add another layer of frosting and smooth.
Decorate the cake
- Heat the Biscoff spread in the microwave for 20–30 seconds and stir until smooth and runny.3 tbsp smooth Biscoff spread
- Drizzle it around the edge of the cake, letting it drip prettily down the sides. You can use a spoon or a small squeeze bottle for this.
- Spread the remaining Biscoff over the top of the cake to cover (optional).
- Pipe the remaining buttercream over the top of the cake and decorate with the Biscoff cookies.8 Biscoff cookies
Notes
- Room-temperature ingredients: This is an all-in-one sponge, so the butter, eggs and milk need to be at room temperature or the batter may split.
- Smooth buttercream: Both the butter and the Biscoff spread must be properly soft, otherwise the buttercream can look lumpy. For an extra-thick coat of frosting plus lots of piped swirls, make one and a half times the buttercream.
- Sugar: I use soft light brown sugar for its toasty caramel flavor, but you can also use half soft brown sugar and half superfine (caster) sugar. Dark brown, Demerara or granulated sugar work too – the flavor will be a little different.
- Self-rising flour: Use self-rising (self-raising) flour and leave out the baking powder.
- Make ahead: Bake the layers up to two days ahead, wrap them in plastic wrap (clingfilm) and store at room temperature, unstacked.
- Storage: The cake keeps at room temperature in a cake container for up to three days; in warm weather, store it in the fridge. Add the cookies just before serving so they stay crisp.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
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Beautiful recipe simple to follow. 100% one of my favourite cakes!
This recipe was so easy to follow and made a gorgeous cake! Thank you so much
Overall a very nice cake. Yes, the buttercream is terrific, but not really enough to cover the cake well, and still have enough left for the decorating swirls. This needs a Large jor of the cookie butter to do the job correctly.
The cake itself had good flavor, but it was too dry. I would reduce the flour by 30G or so, and reduce the bake time to 28 – 30 minutes.
cake tastes good. icing was made 100% per the recipe and came out lumpy and separated and mushy. could ice the side of the cake because of it. I would use a different icing for this cake.
Hi Joshua, I am completely confident that the frosting works – I have had it tested independently by a food stylist as it was included in my book. The recipe itself also has several five star reviews. It sounds to me like the butter may have been too cold or was not beaten sufficiently therefore still had lumps in it. If you come across any future issues, feel free to contact me via Instagram and I can troubleshoot with you.
can I make this into a sheet cake?
Hi Emma, you certainly can use a 9×13 cake pan and bake for approx. 30-35 minutes until a tester comes out clean
What is icing sugar for the buttercream frosting?
Hi Melissa – it is powdered sugar
Made this today for my daughters birthday, wow, just wow!! She loved it and her fiance thought I had bought it, looks yummy but I’m on slimming world so can’t partake as I’m sure there’s a couple of calories involved!!! Will definitely make it again thankyou for a fantastic recipe xx
Can I bake this using two 9 inch pans? I don’t have 8 inch at home 🙁 I also don’t want to make the cake layers too thin.
You can but the layers will inevitably be a bit thinner
I made this cake for my dad’s birthday this past weekend. I’m vegan, so I used earth balance instead of butter, flax egg in place of eggs, organic granulated sugar instead of sugar, nut milk with a tablespoon of vinegar instead of milk, and organic powdered sugar instead of regular powdered sugar. I never introduced it as a vegan cake, but it was an ABSOLUTE hit! I made a vegan oreo cake too and both ran neck in neck in the taste test. I’m not interested in making and selling cakes for a living, but that’s what everyone was encouraging me to do. I imagine this cake tastes heavenly in its original form considering how rich the butter is. Thank you for posting this recipe that obviously changed more lives than one over the weekend!❤️
Oops! I almost forgot a vegan ingredient change. I also used organic brown sugar in place of regular b. sugar.